How To Make Mexican Chicken and Rice Soup
Creamy rice soup with a distinct Mexican flavor. This simple dish combines tomatoes, peppers, corns, and garnished with avocadoes for that fresh taste.
Serves:
Ingredients
- 1tbspolive oil
- 1smallwhite onion,chopped
- 2jalapeños,seeded and chopped
- half a chayote,diced, optional
- 3clovesgarlic,minced
- 4cupschicken broth
- 28ozcan crushed tomatoes
- 1cupwhole-kernel corn,canned or frozen
- 3chipotles in adobo sauce,roughly chopped
- 1tbspadobo sauce
- 2cupsshredded cooked chicken
- 1cupcooked white rice
- ⅔cupsalsa verde
- juice of half a lime
- salt and pepper
Garnish:
- diced avocado
- fresh cilantro
- tortilla chips
- crumbled queso fresco
- additional lime wedges
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos, and chayote, and saute for 5 minutes until the onion is translucent and tender.
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Add garlic and saute for an additional minute until fragrant.
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Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine.
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Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes.
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Stir in the chicken, rice, salsa verde, and lime juice, and then season with salt and pepper.
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Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.
Nutrition
- Calories: 322.84kcal
- Fat: 8.64g
- Saturated Fat: 1.90g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.98g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 44.53g
- Fiber: 7.97g
- Sugar: 15.17g
- Protein: 21.75g
- Cholesterol: 39.80mg
- Sodium: 1462.32mg
- Calcium: 111.43mg
- Potassium: 1135.46mg
- Iron: 4.53mg
- Vitamin A: 268.82µg
- Vitamin C: 70.78mg
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